You invest all your money in Michelin-starred restaurants. Caviar and oysters are your religion. You admit only Krug on your table. And yet, luxury can get better than this. Here is how…
He is only 25, but he has completed residencies at world’s top restaurants in the world like Heston Blumenthal’s The Fat Duck, Gordon Ramsay’s Royal Hospital Road and Per Se in New York. Ben Spalding is not only young, but also creative: so creative that he’s whipped up a very special Christmas dinner that comes with a neat price to pay… the bill, for a menu for four, amounts to a charming £125,000.
Spalding will cook at the home of the diners and will donate 80 per cent of his fee to Cancer Research UK and Hospitality Action charities, in case someone takes up on his £125,000 offer.
Available exclusively from luxury site VeryFirstTo.com, the menu will include a £37,000 bottle of Piper Heidsieck 1907 Champagne, a 150-year-old balsamic vinegar, costing £1,030, a Yubari King melon costing £2,500,
a whole white Alba truffle costing £3,500
and the traditional Christmas turkey, served this time with £500 Dodine turkey (a rare boneless breed) and with Wagyu beef fillet and heart (costing £4,500). It will be wrapped in gold leaf (costing £6,000) and sprinkled with Akbari pistachios (£5,000). Dessert will include whipped Kopi Luwak, beans of coffee berries excreted by the Asian Palm Civet cat, costing £3,000
and rare Densuke watermelon, a seedless fruit grown only on the island of Hokkaido, Japan, costing £2,600.
Not in the mood to splurge?
His speciality at John Salt, where he started his six-month residency in October, is brick chicken. You can always have that for your New Year’s Eve dinner, can’t you?